One-Pan Balsamic Chicken with Roasted Veggies

Ingredients:

• 4 boneless, skinless chicken breasts

• 1/4 cup balsamic vinegar

• 2 tablespoons olive oil

• 2 teaspoons honey

• 2 cloves garlic, minced

• 2 cups mixed vegetables (such as carrots, zucchini, bell peppers, and onions)

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

2. Prepare the Chicken Marinade:

   • In a small bowl, mix the balsamic vinegar, olive oil, honey, minced garlic, salt, and pepper.

   • Place the chicken breasts in a resealable bag or shallow dish, then pour the marinade over the chicken. Seal the bag or cover the dish and let it marinate in the fridge for at least 30 minutes (or up to overnight for more flavor).

3. Prepare the Vegetables:

   • While the chicken is marinating, chop your choice of mixed vegetables into bite-sized pieces. Toss them in a little olive oil, salt, and pepper, then set them aside.

4. Cook the Chicken:

   • Heat a large oven-safe skillet over medium heat. Add the marinated chicken breasts to the skillet and cook for 2-3 minutes on each side until golden brown.

5. Roast the Veggies:

   • Add the prepared vegetables to the skillet around the chicken. Drizzle a little extra olive oil over the vegetables if needed and stir to coat them in the remaining marinade.

   • Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender.

6. Serve and Garnish:

   • Remove the skillet from the oven and let it rest for a few minutes.

   • Garnish with fresh parsley (optional) and serve your One-Pan Balsamic Chicken with Roasted Veggies hot.

Enjoy this savory and colorful dish for a delicious, easy, and healthy meal!